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Started By
Message
Am I doing something wrong? (Jambalaya related)
Posted on 7/8/19 at 9:34 pm
Posted on 7/8/19 at 9:34 pm
I've been making jambalaya for awhile and it's good, but not great. I always feel like something's missing, but for the life of me I can't figure out what it is. Both of my parents are from Virginia, so even though I was born and raised in New Orleans my mom never made Creole/Cajun food and I had to figure out jambalaya on my own, so I welcome suggestions.
Here's how I make it:
*I brown one pound of Hillshire Farms Polska Kielbasa (I live in Los Angeles so it's almost impossible find good Andouille)
*After it browns I remove the sausage and add one cup each of diced onion, celery, and bell pepper. After a few minutes I'll add a few cloves of diced garlic and a bay leaf or two.
*While the vegetable saute I add some salt, black pepper, and Tony's.
*When the vegetables are ready I add three and a half cups (28 oz) of chicken stock.
*When the chicken stock has come to a boil I add two cups of rice and about a pound and a half of cut up rotisserie chicken
*I cover and cook on low heat for about 20-23 minutes.
Is there anything I'm doing wrong, or leaving out?
TIA
Here's how I make it:
*I brown one pound of Hillshire Farms Polska Kielbasa (I live in Los Angeles so it's almost impossible find good Andouille)
*After it browns I remove the sausage and add one cup each of diced onion, celery, and bell pepper. After a few minutes I'll add a few cloves of diced garlic and a bay leaf or two.
*While the vegetable saute I add some salt, black pepper, and Tony's.
*When the vegetables are ready I add three and a half cups (28 oz) of chicken stock.
*When the chicken stock has come to a boil I add two cups of rice and about a pound and a half of cut up rotisserie chicken
*I cover and cook on low heat for about 20-23 minutes.
Is there anything I'm doing wrong, or leaving out?
TIA
15
Posted on 7/8/19 at 9:40 pm to L.A.
I like to add some fresh parsley and sliced green onion at the end. The Hillshire sausage is not a great ingredient, but you gotta do what ya gotta do. I'd add much more garlic. Don't use parboiled rice.
For more info see the Jambalaya Calculator
For more info see the Jambalaya Calculator
This post was edited on 7/8/19 at 9:46 pm
Posted on 7/8/19 at 9:44 pm to L.A.
Get some raw boneless/skinless chicken thighs and season with Tony’s. Brown in oil first, then do the sausage and vegetables like you describe. I think you’re 1/2 a cup short on your liquid (I use 2/1 liquid to rice by volume) and you’re not cooking it long enough.
JP Poche says 25 mins on lowest possible heat, then uncover, flip, recover, turn off burner completely and go 15 more mins
JP Poche says 25 mins on lowest possible heat, then uncover, flip, recover, turn off burner completely and go 15 more mins
This post was edited on 7/8/19 at 9:45 pm
Posted on 7/8/19 at 9:45 pm to L.A.
Do you not use chicken or pork along with the sausage?
Posted on 7/8/19 at 9:51 pm to TH03
quote:Yes, pound and a half of chicken
Do you not use chicken or pork along with the sausage?
Posted on 7/8/19 at 9:51 pm to Stadium Rat
quote:Good stuff, thanks
I like to add some fresh parsley and sliced green onion at the end. The Hillshire sausage is not a great ingredient, but you gotta do what ya gotta do. I'd add much more garlic. Don't use parboiled rice.
For more info see the Jambalaya Calculator
Posted on 7/8/19 at 9:52 pm to dpd901
quote:I"m taking notes. Thanks
Get some raw boneless/skinless chicken thighs and season with Tony’s. Brown in oil first, then do the sausage and vegetables like you describe. I think you’re 1/2 a cup short on your liquid (I use 2/1 liquid to rice by volume) and you’re not cooking it long enough.
JP Poche says 25 mins on lowest possible heat, then uncover, flip, recover, turn off burner completely and go 15 more mins
Posted on 7/8/19 at 9:57 pm to L.A.
Oh now I see the rotisserie chicken.
You need raw to sear like crazy. You want to build that fond on the bottom of the pan. That's where a lot of flavor and the color will come from.
You need raw to sear like crazy. You want to build that fond on the bottom of the pan. That's where a lot of flavor and the color will come from.
Posted on 7/8/19 at 9:59 pm to L.A.
Another thing I'd recommend is Better Than Bouillon Chicken soup base. You normally use 1 tsp per cup of water, but you can make it more concentrated for extra flavor. Just compensate for the saltiness by adding less salt.
Try some pork shoulder or even loin as some of the meat.
Try some pork shoulder or even loin as some of the meat.
Posted on 7/8/19 at 10:00 pm to TH03
quote:That could be a big part of the problem. Thanks
You need raw to sear like crazy. You want to build that fond on the bottom of the pan. That's where a lot of flavor and the color will come from.
Posted on 7/8/19 at 10:01 pm to L.A.
The procedure tab on the jambalaya calculator is about as perfect as you can find. It really helped me fine tune a great jambalaya.
Posted on 7/9/19 at 1:06 am to L.A.
Brown is the color of flavor. A better quality sausage would be a plus.
Posted on 7/9/19 at 5:39 am to Gris Gris
Agreed. Cook the onions until browned, not just soft.
Posted on 7/9/19 at 6:17 am to L.A.
quote:
I brown one pound of Hillshire Farms Polska Kielbasa (I live in Los Angeles so it's almost impossible find good Andouille)
You can have some shipped to you. I can't eat hillshire farm sausage. It's just not very good in anything.
Bourques in Port Barre has some good smoked sausage they can ship to you. I'm sure other places can too.
Posted on 7/9/19 at 6:33 am to hungryone
Yep. Add the onions first, brown, then add peppers and celery to sauté until soft.
I’d double the onion volume
I’d add a minced fresh jalapeño.
I’d add a little green onion and parsley just before I added the rice to the pot.
I’d double the onion volume
I’d add a minced fresh jalapeño.
I’d add a little green onion and parsley just before I added the rice to the pot.
Posted on 7/9/19 at 6:56 am to L.A.
i use lots of garlic powder in my seasoning mix. a few cloves isnt enough
This post was edited on 7/9/19 at 6:57 am
Posted on 7/9/19 at 7:21 am to L.A.
Definitely use the jambalaya calculator. That thing has stepped up my jambalaya game. I'd definitely look for a better sausage, it makes a huge difference so whatever kind of smoked sausage you can find. Add some pork and maybe cook down some chicken instead of rotisserie. Make sure you season both well with some Tony's.
Posted on 7/9/19 at 7:36 am to L.A.
Try cubing some Boston butt and using it instead or or in addition to your chicken. Really hard to get your color from chicken and I don’t like to heavily brown the sausage as I find it loses some flavor. Season the pork pieces ahead of time, brown that first, then the raw chicken, then the sausage, then the onions. Sautee rest of the veggies and proceed as others have noted.
Posted on 7/9/19 at 9:12 am to saintsfan1977
quote:
I can't eat hillshire farm sausage. It's just not very good in anything.
Agree that weak arse Hillshire Farms polish sausage isn't bringing much real flavor to the party. OP might consider using a smoked ham hock or two (pull the meat off the bone & finely dice) or a higher quality smoked ham, cubed small, to boost the pork/smoke flavor if crappy sausage is all that's available. Also, use some bacon grease when cooking down the onions. Anything to amp up the porky smokiness.
Posted on 7/9/19 at 9:16 am to L.A.
Cube up Boston butt and brown it then brown sausage. You might try mail order sausage from Teets in Ville Platte. It’s the best and comes vacuum sealed.
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